Salmon traybake with soy and sesame dressing

Salmon traybake with soy and sesame dressing
  • Serves icon For 4
  • Time icon Hands on time 10 min, oven time 30 min

We all love a good traybake, and this salmon traybake with a soy and sesame dressing ticks all the boxes for a speedy weeknight dinner.

We’ve also got this tray-roast salmon and vegetables with crème fraîche and crumbs, which you should try.

 

Nutrition: For 4

Calories
552kcals
Fat
34.3g (5.5g saturated)
Protein
37.8g
Carbohydrates
1.9g (15.4g sugars)
Fibre
10.5g
Salt
2.3g
Calories
552kcals
Fat
34.3g (5.5g saturated)
Protein
37.8g
Carbohydrates
1.9g (15.4g sugars)
Fibre
10.5g
Salt
2.3g

Ingredients

  • 1 head broccoli, cut into florets
  • 1 medium savoy cabbage, cut into 8 wedges
  • 2 red onions, cut into wedges
  • Vegetable oil to drizzle
  • 2 tbsp soy sauce
  • 4 sustainable salmon fillets
  • ½ bunch spring onions, thinly sliced 
  • Steamed basmati rice to serve

For the dressing

  • 2 tbsp soy sauce
  • Finely grated zest and juice 2 limes
  • 2 tbsp toasted sesame oil
  • 3cm piece fresh ginger, grated
  • 1 red chilli, deseeded and finely sliced (reserve some
    to garnish)

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the broccoli florets, cabbage wedges and onions on a large roasting tray, drizzle over a little vegetable oil and 2 tbsp soy sauce, season with black pepper, then roast for 15 minutes. 
  2. Meanwhile, mix all the dressing ingredients in a bowl. After roasting the veg for 15 minutes, remove the roasting tray from the oven and toss the vegetables with a spatula. Make 4 spaces in the vegetables for the fish, then add the salmon.
  3. Sprinkle over the dressing (mainly over the fish fillets), then return to the oven for 10-12 minutes until the fish is cooked through (it will flake easily with a fork) and the vegetables are crisp. Sprinkle with sliced spring onions and the reserved chilli, then serve with steamed basmati rice.

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